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Ingredients Jump to Instructions ↓

  1. 4 chicken s,

  2. 2 1/2 lb. each, quartered 1 head of garlic , pureed

  3. 1/4 c dried oregano salt and pepper to taste

  4. 1/2 c red wine vinegar

  5. 1/2 c olive oil

  6. 1 c pitted prunes

  7. 1/2 c Spanish green olive s

  8. 1/2 c capers with a bit of juice

  9. 6 bay leaves

  10. 1 c brown sugar

  11. 1 c white wine

  12. 1/4 c chopped parsley

Instructions Jump to Ingredients ↑

  1. In a large bowl combine chicken quarters, garlic, oregano, pepper and coarse salt to taste, vinegar, olive oil, prunes, olives, capers and juice, and bay leaves. Cover and let marinate, refrigerated, overnight. Preheat oven to 350 degrees Fahrenheit. Arrange chicken in a single layer in one or two large, shallow baking pans and spoon marinade over it evenly. Sprinkle chicken pieces with brown sugar and pour white wine around them. Bake for 50 minutes to 1 hour, basting frequently with pan juices. Chicken is done when thigh pieces, pricked with a fork at their thickest, yield clear yellow (rather than pink) juice. With a slotted spoon transfer chicken, prunes, olives and capers to a serving platter. Moisten with a few spoonfuls of pan juices and sprinkle generously with parsley or cilantro. Pass remaining pan juices in a sauceboat. To serve Chicken Marbella cold, cool to room temperature in cooking juices before transferring to a serving platter. If chicken has been covered and refrigerated, allow it to return to room temperature before serving. Spoon some of the reserved juices over chicken.

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